Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 20
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 20
  • Natural Dye Workshop with New England Farm to Fiber

    The KITCHEN is pleased to present a hands-on Natural Dye Workshop in partnership with New England Farm to Fiber and Wing & A Prayer Farm. Enhance your appreciation for the natural world with a day of dyeing Wing & A Prayer Farm yarns using foraged and found materials for luminescent, beautiful color. Through demo, discussion, and a hands-on approach, Tammy from Wing & Prayer Farm will lead you on journey of exploring the world of natural color. In this workshop, you will learn how to derive color from a variety of materials such as petals, berries, cones, found objects from the field, forest and your very own kitchen. You will learn how to prepare your fibers for dyeing using simple mordants that can be collected from the garden or the woodland floor, and about overdyes and modifiers to alter your colors to produce lasting, naturally beautiful yarn. Local resources are the heart of Tammy’s natural dyeing stock but, additionally, she sources through a variety of methods to obtain colors as sustainably as possible. The class will begin with a demo which details preparation of fiber and dye stock, different methods of coloring your yarn, and samples of seasonal palettes. There will be time to explore Eco Printing & Bundle Dyeing for varied prints and colors using leaves, flowers, nuts and bark. We’ll explore the various methods of extracting color from a range of objects, a notebook is handy for this class. The pace of the workshop is steady and relaxed, as there is no rushing natural dyeing. We will ensure you have plenty of time to learn without becoming overwhelmed if you are new to dyeing, or ask questions and explore if you come with some background in dyeing. We will break for lunch midway through the workshop. Costs: General tickets (non-members) are $155 and Trustees Member tickets are $125. This includes a $30 materials fee. Each student will receive a Wing & A Prayer Farm Natural Dye Booklet; pre-scoured, pre-mordanted fibers for dyeing including 300 grams of Wing & A Prayer Farm breed specific farm yarn and roving; 100% organic cotton cellulose fiber square + 100% organic protein fiber square; natural dye extract; foraged materials; waterproof packaging for taking wet fiber at conclusion of class. About Tammy and Wing & A Prayer Farm Tammy is a shepherdess on Wing & A Prayer Farm in Southern Vermont where she raises various fiber flocks and herds to cultivate breed-specific farm yarns. In addition to caring for the farm of 70 sheep, 9 alpacas, 9 angora goats, 6 Cashmere goats and more, she dyes her own yarn with color from nature using plant matter in her surrounds and natural dye extracts. She has over 30 years of experience as an educator and she regularly shares at workshops and farm tours. About New England Farm to Fiber New England Farm to Fiber is an all natural farm fiber company based in the Boston Public Market. We support and promote small family fiber farms throughout New England with an emphasis on breed specific yarns.

    Jul 21
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jul 21
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 22
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 22
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Summer in New England Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals. This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, July 23 from 6:00-8:00 pm | Menu #1 Tuesday, July 30 from 6:00-8:00 pm | Menu #1 Tuesday, August 13 from 6:00-8:00 pm | Menu #1 Tuesday, August 27 from 6:00-8:00 pm | Menu #1 Tuesday, September 3 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 10 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 17 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 24 from 6:00 - 8:00 pm | Menu #2 Menu #1 - Early Summer Farm-fresh tomato and melon salad with basil oil Chestnut Farms lamb burger with spicy cucumber relish Berry clafouti with whipped cream This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.   Menu #2 - Late Summer Heirloom tomato salad with burrata cheese Pan-seared striped bass from Red's Best with summer succotash Bread pudding with summer fruit This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jul 23
  • Kids in the KITCHEN Summer Challenge

    Jul 24 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 24
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 27
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 27
  • Baking School: Desserts A La Julia Child with Chef Becca

    Baking School: Desserts A La Julia Child with Chef Becca Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking.  Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.   Dates: Sunday, July 28 from 1:00-3:00 pm Menu A là Julia Child: Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts Crepes with Crème Anglaise and local fruit from Stillman's Farm About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Becca Lucas Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    Jul 28
  • Baking School: Desserts A La Julia Child with Chef Becca

    Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking. Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Dates: Sunday, April 7 from 1:00-3:00 pm Sunday, May 5 from 1:00-3:00 pm Sunday, July 28 from 1:00-3:00 pm Menu A là Julia Child: Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts Crepes with Crème Anglaise and local fruit from Stillman's Farm About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Becca Lucas Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    Jul 28
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 28
  • French Crepes Workshop with Bon Appetit Crepes

    Why sit at a boring restaurant for Sunday Brunch when you can learn to create your own crêpes? In this lively, hands-on cooking class you'll learn how to make classic french-style crêpes with the experts at Bon Appetit Crêpes. You'll work in pairs to create fresh crêpe batter from scratch, then you'll build two (2) crêpes to share using a spread of options all sourced from Boston Public Market farmers and vendors. There will be options for both sweet and savory crêpes: Savory options: seasonal veggies from Stillman's Farm and local cheeses from Appleton Farms. Sweet options: locally-made chocolate, seasonal fruit from Stillman's Farm, Boston Honey Co. honey, and spices from Soluna Garden Farm. Tickets: Ticket prices cover two (2) people; each pair will create two (2) large crêpes to share. $60 for Trustees members and $75 for Non-Trustees Members (price includes TWO tickets). Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Our Classes Our hands-on classes and workshops are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Bon Appetit Crepes Cheiha Chleuh received the ultimate compliment from a Parisian: “Your crepes are perfect.” With the help of her twin daughters, Salma and Samira, Cheiha, who most call Mimi, runs Bon Appetit Creperie, a stall in the Boston Public Market they opened in July 2018. The crepes are cooked to order, the batter ladled on a large, flat hot griddle and spread with a wooden tool the way it’s made on the boulevards of Paris. Large and tender, the pancake alone is flavorful, perfectly golden brown with its outermost edges slightly crisp. Folded into a cone, the shells envelop fillings that are not typically French but a fusion of Mediterranean and African flavors. Coming from West and North Africa eating crepes was a routine for the family.They wanted to share their culture with others, so they opened Bon Appetit crêperie. Crêpes are part of French culture and are found in every corner in France. They can be eaten as a delightful desert or as a complete meal for breakfast, lunch or dinner. Bon Appetit Crêperie offers a wide variety of sweet and savory crêpes, as well as a dynamic fusion of ingredients that delivers a unique taste to every customer. The family is passionate about Bon Appetit Crêperie and takes pride in offering a batter that is made from scratch and an assortment of both savory and sweet crêpes made to order using the freshest ingredients.

    Jul 28
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 29
  • Kids in the KITCHEN Summer Challenge

    Jul 29 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 29
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 29
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Summer in New England Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals. This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, July 23 from 6:00-8:00 pm | Menu #1 Tuesday, July 30 from 6:00-8:00 pm | Menu #1 Tuesday, August 13 from 6:00-8:00 pm | Menu #1 Tuesday, August 27 from 6:00-8:00 pm | Menu #1 Tuesday, September 3 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 10 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 17 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 24 from 6:00 - 8:00 pm | Menu #2 Menu #1 - Early Summer Farm-fresh tomato and melon salad with basil oil Chestnut Farms lamb burger with spicy cucumber relish Berry clafouti with whipped cream This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.   Menu #2 - Late Summer Heirloom tomato salad with burrata cheese Pan-seared striped bass from Red's Best with summer succotash Bread pudding with summer fruit This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jul 30
  • Kids in the KITCHEN Summer Challenge

    Jul 30 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 30
  • Kids in the KITCHEN Summer Challenge

    Jul 31 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 31
  • Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on sushi workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. Students will learn about the traditions of sushi and working with raw fish using the freshest local and sustainably-caught tuna and salmon from Red’s Best. Participants will learn techniques and tips while creating two different sushi rolls along with a traditional Japanese salad to round out the meal. Guided by Chef Jen, who assisted with the sushi program at Legal Harborside, attendees will learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients. Participants will leave with their own sushi rolling mat, ready to roll their own sushi at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Friday, July 5 from 6-8 pm Friday, August 2 from 6-8 pm Friday, September 13 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 2
  • Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We'll send you home with the pasta you’ve created (about a pound). Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Saturday, July 13 from 10:00-11:30 am Saturday, August 3 from 10:00-11:30 am Saturday, August 17 from 10:00-11:30 am Saturday, August 24 from 10:00-11:30 am Saturday, August 31 from 10:00-11:30 am Saturday, September 14 from 10:00-11:30 am Saturday, September 28 from 10:00-11:30 am Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee - both adults and kids require a ticket for entry. Members must bring their current member card and number. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Aug 3
  • Master Class: Show-stopping Veggies to Celebrate Summer

    Master Class: Show-stopping Veggies to Celebrate Summer Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome! It's finally summer in New England, which means that fresh, colorful fruits and vegetables can take center stage in your kitchen! Let us show you how to transform fruits and vegetables into crowd-pleasing dishes for summer barbeques and backyard parties. Come be amazed by the varieties of flavors and textures you can create with humble vegetables! In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal using seasonal, local foods. You will get more comfortable in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours. Saturday, August 3 from 1:00 - 3:00 pm Saturday, August 3 from 5:00 - 7:00 pm Saturday, September 21 from 1:00 - 3:00 pm Menu: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show. Savory zucchini pancakes with yogurt and fresh herbs Sweetest corn soup Herb roasted fruit with local honey and fresh ricotta This menu is vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.  

    Aug 3
  • Master Class: Show-stopping Veggies to Celebrate Summer

    Master Class: Show-stopping Veggies to Celebrate Summer Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome! It's finally summer in New England, which means that fresh, colorful fruits and vegetables can take center stage in your kitchen! Let us show you how to transform fruits and vegetables into crowd-pleasing dishes for summer barbeques and backyard parties. Come be amazed by the varieties of flavors and textures you can create with humble vegetables! In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal using seasonal, local foods. You will get more comfortable in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours. Saturday, August 3 from 1:00 - 3:00 pm Saturday, August 3 from 5:00 - 7:00 pm Saturday, September 21 from 1:00 - 3:00 pm Menu: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show. Savory zucchini pancakes with yogurt and fresh herbs Sweetest corn soup Herb roasted fruit with local honey and fresh ricotta This menu is vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. . Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.  

    Aug 3
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Aug 4
  • Baking School: Swiss Breads with Swissbäkers

    Go back to school and learn how to bake classic breads of Switzerland with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional breads of Switzerland - the Zopf Bread (braided sweet bread) and Classic Croissant. Attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. The Swissbäkers team will also teach attendees how to make fresh butter from scratch using farm-fresh Appleton Farms cream. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $45 for Trustees member and $55 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Swissbäkers The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.

    Aug 4
  • French Crepes Workshop with Bon Appetit Crepes

    Why sit at a boring restaurant for Sunday Brunch when you can learn to create your own crêpes? In this lively, hands-on cooking class you'll learn how to make classic french-style crêpes with the experts at Bon Appetit Crêpes. You'll work in pairs to create fresh crêpe batter from scratch, then you'll build two (2) crêpes to share using a spread of options all sourced from Boston Public Market farmers and vendors. There will be options for both sweet and savory crêpes: Savory options: seasonal veggies from Stillman's Farm and local cheeses from Appleton Farms. Sweet options: locally-made chocolate, seasonal fruit from Stillman's Farm, Boston Honey Co. honey, and spices from Soluna Garden Farm. Tickets: Ticket prices cover two (2) people; each pair will create two (2) large crêpes to share. $60 for Trustees members and $75 for Non-Trustees Members (price includes TWO tickets). Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Our Classes Our hands-on classes and workshops are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Bon Appetit Crepes Cheiha Chleuh received the ultimate compliment from a Parisian: “Your crepes are perfect.” With the help of her twin daughters, Salma and Samira, Cheiha, who most call Mimi, runs Bon Appetit Creperie, a stall in the Boston Public Market they opened in July 2018. The crepes are cooked to order, the batter ladled on a large, flat hot griddle and spread with a wooden tool the way it’s made on the boulevards of Paris. Large and tender, the pancake alone is flavorful, perfectly golden brown with its outermost edges slightly crisp. Folded into a cone, the shells envelop fillings that are not typically French but a fusion of Mediterranean and African flavors. Coming from West and North Africa eating crepes was a routine for the family.They wanted to share their culture with others, so they opened Bon Appetit crêperie. Crêpes are part of French culture and are found in every corner in France. They can be eaten as a delightful desert or as a complete meal for breakfast, lunch or dinner. Bon Appetit Crêperie offers a wide variety of sweet and savory crêpes, as well as a dynamic fusion of ingredients that delivers a unique taste to every customer. The family is passionate about Bon Appetit Crêperie and takes pride in offering a batter that is made from scratch and an assortment of both savory and sweet crêpes made to order using the freshest ingredients.

    Aug 4
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Aug 5
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Aug 5
  • Kids in the KITCHEN Summer Challenge

    Aug 5 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 5
  • Wine 101: Wine Tasting and Pairing Workshop

    Learn to navigate the wine aisle like a seasoned sommelier. Our Wine 101 class covers the basics of selecting, tasting, and pairing the best international, domestic and local wines. We'll explore different grape varieties and styles of wine and uncover the mysteries of food and wine pairing. Six wines will be paired with a variety of local treats from Boston Public Market farmers and food artisans.  We're thrilled to partner with Chef Jen Murray to bring her popular wine experience to The KITCHEN this summer! Dates: Tuesday, August 6th from 6:00 - 8:00 pm Saturday, September 14th from 5:00 - 7:00 pm Sample Menu: Local Sparkling White Wine paired with fresh fruit from Stillman's Farm New Zealand White Wine paired with a Goat Cheese Crostini from Appleton Farms Local Rose paired with fresh pasta from the Law of Pasta served with a light cream sauce French Pinot Noir paired with assorted cured meats from Appleton Farms California Syrah paired with thinly sliced pork tenderloin from Chestnut Farms with a spiced berry chutney California Cabernet Sauvignon paired with Q's Nuts and Taza chocolate  About the Chef/Teacher Jen Murray, DipWSET graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to numerous countries strengthening her skills and knowledge. She went back to school for wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jen is the owner of The Urban Chef Inc. and continues to teach food and wine courses at the CSCA and The Kitchen.  

    Aug 6
  • Kids in the KITCHEN Summer Challenge

    Aug 6 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 6
  • Kids in the KITCHEN Summer Challenge

    Aug 7 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 7
  • Spirits-infused Truffle Making Workshop: Taza Chocolate and Caledonia Spirits

    Local Booze + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Vermont. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Caledonia Spirits for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Caledonia to lead the group through a spirits and chocolate tasting & pairing class with three different spirits and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Caledonia Spirits. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Caledonia Spirits. You will dip your dozen truffles into three-four different toppings and take them home in a box - to either share or horde. Tasting will include Caledonia Spirits Barr Hill Gin, Barr Hill Reserve Tom Cat Gin, and Barr Hill Vodka, and three Taza Chocolate flavors paired perfectly with the three spirits. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Caledonia Spirits Caledonia craft distillery is located in Caledonia County, Vermont and inspired by the views from atop the Barr Hill Nature Preserve. The company was founded on a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials. After 48 years keeping bees and selling honey, Todd Hardie decides he'd like to bring raw honey into distillation. In Caledonia Spirits' first year in business, they sold 235 cases of Barr Hill Gin and Barr Hill Vodka. Caledonia Spirits sees the excitement over their honey inspired gin and vodka, and the demand is booming. The company runs nearly 450 gin distillations in the year in attempt to keep up with overwhelming demand. Check out their website for more information: https://caledoniaspirits.com/

    Aug 9
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Aug 9
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Wednesday, May 8 from 6:00-7:30 pm Friday, May 17 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm Friday, July 12 from 6:00-7:30 pm Saturday, August 10 from 5:00-6:30 pm Saturday, September 7 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Aug 10
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Aug 10
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am Sunday, July 14 from 10:00-11:00 am Sunday, August 11 from 10:00-11:00 am Sunday, September 8 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Aug 11
  • Unbaked Baking School: Raw Desserts to Celebrate Summer

    When the heat of summer has you dreading turning your oven on, you're going to want these raw vegan dessert recipes to conquer your cravings! The KITCHEN at the Boston Public Market presents a very special Baking School featuring Katerina Kouriati, the Queen of Vega. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfectly light, perfectly fresh, and perfectly uncooked seasonal treats. We're taking inspiration from the summer bounty of the farmers of Boston Public Market - Stillman's Farm, Red Apple Farm and Siena Farm - to bring you two sinfully delicious (but secretly healthy) recipes that will utilize the freshest berries and fruits of summer. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they create each scrumptious recipe. Raw Dessert Menu: Strawberry & Rhubarb Pie sourcing fresh fruit from Stillman's Farm Stone-Fruit Sorbet (peaches and/or nectarines from Red Apple Farm and Siena Farm) with Fresh Taza Chocolate Ganache About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Katerina Kouriati and Queen of Vega Born in Greece and raised by a strawberry farmer, Katerina always had a sweet tooth. An archaeologist by profession she researched ancient Greek recipes and use this knowledge to create new, gastronomic sweet experiences. Most recently, she wanted to be able to enjoy a dessert without the guilt of eating something unhealthy, full of calories and poor in nutrition. So she decided to create nutritious, delicious desserts made with ingredients from the plant kingdom and naturally sweetened. The result of her research and experimentation brought to life a series of plant-based desserts using seasonal and local ingredients. Queen of Vega came to life out of love for nutritious, delicious, plant-based desserts and the desire to offer this option to all sweet lovers. We envisioned healthier, guilt-free desserts and we create them using ingredients directly derived from the plant kingdom: nuts, seeds, fruits, flowers and vegetables. Our desserts are free from refined sugar, free from dairy, free from grains and soy. We are making mouthwatering fruits and flowers flavoured cashew cakes with a cheesecake texture, godly soft puddings, unique chocolate treats and delightful energy snacks.

    Aug 11
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Aug 12
  • Kids in the KITCHEN Summer Challenge

    Aug 12 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 12
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Aug 12
  • Kids in the KITCHEN Summer Challenge

    Aug 13 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 13
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Summer in New England Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals. This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, July 23 from 6:00-8:00 pm | Menu #1 Tuesday, July 30 from 6:00-8:00 pm | Menu #1 Tuesday, August 13 from 6:00-8:00 pm | Menu #1 Tuesday, August 27 from 6:00-8:00 pm | Menu #1 Tuesday, September 3 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 10 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 17 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 24 from 6:00 - 8:00 pm | Menu #2 Menu #1 - Early Summer Farm-fresh tomato and melon salad with basil oil Chestnut Farms lamb burger with spicy cucumber relish Berry clafouti with whipped cream This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.   Menu #2 - Late Summer Heirloom tomato salad with burrata cheese Pan-seared striped bass from Red's Best with summer succotash Bread pudding with summer fruit This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 13
  • "Aw Shucks" Hands-On Raw Bar with Red’s Best

    “Aw, Shucks” Hands-On Raw Bar with Red’s Best Presented by The Trustees Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates local and sustainable New England shellfish and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply a variety of Massachusetts oysters and clams, and Chef Jen Heilig will guide participants through a shucking lesson. Everyone gets to eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We'll also have a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts' cheeses. This is a hands-on class, so prepare to grab an oyster knife and get shucking! Book tickets soon as this popular class will sell out. Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 14
  • Kids in the KITCHEN Summer Challenge

    Aug 14 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 14
  • Sushi Rolling Workshop with Red's Best

    Sushi Rolling Workshop with Red's Best Presented by The Trustees Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on sushi workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. Students will learn about the traditions of sushi and working with raw fish using the freshest local and sustainably-caught tuna and salmon from Red’s Best. Participants will learn techniques and tips while creating two different sushi rolls along with a traditional Japanese salad to round out the meal. Guided by Chef Jen, who assisted with the sushi program at Legal Harborside, attendees will learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients. Participants will leave with their own sushi rolling mat, ready to roll their own sushi at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 15
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass.  In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 19 from 6:00-7:30 pm Friday, August 16 from 6:00-7:30 pm Friday, August 23 from 6:00-7:30 pm Friday, September 20 from 6:00-7:30 pm Friday, September 27 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.   Her favorite cocktail is a 50/50 Gin Martini.  

    Aug 16
  • Cancelled -- Market Test KITCHEN: Demo + Tasting

    Aug 16 12-1PM This event has been cancelled.

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public.

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics.

    Please RSVP so we can have enough food for everyone!

    Cancelled -- Market Test KITCHEN: Demo + Tasting

    This event has been cancelled. Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Aug 16
  • Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We'll send you home with the pasta you’ve created (about a pound). Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Saturday, July 13 from 10:00-11:30 am Saturday, August 3 from 10:00-11:30 am Saturday, August 17 from 10:00-11:30 am Saturday, August 24 from 10:00-11:30 am Saturday, August 31 from 10:00-11:30 am Saturday, September 14 from 10:00-11:30 am Saturday, September 28 from 10:00-11:30 am Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee - both adults and kids require a ticket for entry. Members must bring their current member card and number. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Aug 17
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring and summer? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, July 14 from 1:00-3:00 pm | Summer Menu Sunday, July 14 from 4:00-6:00 pm | Summer Menu Saturday, August 17 from 1:00-3:00 pm | Summer Menu Saturday, August 17 from 5:00-7:00 pm | Summer Menu Sunday, August 25 from 1:00-3:00 pm | Summer Menu Summer Menu Sichuanese Pork Wontons made with Chestnut Farms pork in chili oil Sweet and Sour Eggplant Stir fry with seasonal produce from Siena Farm served with white rice Dry-fried green beans from Stillman's Farm Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance.

    Aug 17
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring and summer? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, July 14 from 1:00-3:00 pm | Summer Menu Sunday, July 14 from 4:00-6:00 pm | Summer Menu Saturday, August 17 from 1:00-3:00 pm | Summer Menu Saturday, August 17 from 5:00-7:00 pm | Summer Menu Sunday, August 25 from 1:00-3:00 pm | Summer Menu Summer Menu Sichuanese Pork Wontons made with Chestnut Farms pork in chili oil Sweet and Sour Eggplant Stir fry with seasonal produce from Siena Farm served with white rice Dry-fried green beans from Stillman's Farm Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance.

    Aug 17
  • Kids in the KITCHEN Summer Challenge

    Aug 19 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 19
  • Kids in the KITCHEN Summer Challenge

    Aug 20 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 20
  • Kids in the KITCHEN Summer Challenge

    Aug 21 9AM-12:30PM

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!

    Daily Schedule:

    • 8:30-9:00 am: Welcome games/drawing/etc.
    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below.

    Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8

    • Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
    • Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
    • Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
    • Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.

    Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8

    • Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.
    • Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India.
    • Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies.
    • Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China.

    Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8

    • Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.
    • Monday: Pastry - chicken pot pie and chocolate creme eclairs.
    • Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns.
    • Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake.

    Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11

    • Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce.
    • Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta.
    • Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips. 

    Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11

    • Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies
    • Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies 
    • Wednesday: Loaded hamburgers and skirt-steak tacos

    Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11

    • Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.
    • Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch)
    • Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch)
    • Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch)

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

    Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Kids in the KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is an one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family! Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes. Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 Topic: This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Topic: This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 Topic: This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 Topic: This week, our older chefs will learn how to master classic desserts. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Aug 21
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass.  In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 19 from 6:00-7:30 pm Friday, August 16 from 6:00-7:30 pm Friday, August 23 from 6:00-7:30 pm Friday, September 20 from 6:00-7:30 pm Friday, September 27 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.   Her favorite cocktail is a 50/50 Gin Martini.  

    Aug 23
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Aug 23
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Aug 24
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Aug 24
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring and summer? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, July 14 from 1:00-3:00 pm | Summer Menu Sunday, July 14 from 4:00-6:00 pm | Summer Menu Saturday, August 17 from 1:00-3:00 pm | Summer Menu Saturday, August 17 from 5:00-7:00 pm | Summer Menu Sunday, August 25 from 1:00-3:00 pm | Summer Menu Summer Menu Sichuanese Pork Wontons made with Chestnut Farms pork in chili oil Sweet and Sour Eggplant Stir fry with seasonal produce from Siena Farm served with white rice Dry-fried green beans from Stillman's Farm Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance.

    Aug 25
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Summer in New England Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals. This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, July 23 from 6:00-8:00 pm | Menu #1 Tuesday, July 30 from 6:00-8:00 pm | Menu #1 Tuesday, August 13 from 6:00-8:00 pm | Menu #1 Tuesday, August 27 from 6:00-8:00 pm | Menu #1 Tuesday, September 3 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 10 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 17 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 24 from 6:00 - 8:00 pm | Menu #2 Menu #1 - Early Summer Farm-fresh tomato and melon salad with basil oil Chestnut Farms lamb burger with spicy cucumber relish Berry clafouti with whipped cream This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.   Menu #2 - Late Summer Heirloom tomato salad with burrata cheese Pan-seared striped bass from Red's Best with summer succotash Bread pudding with summer fruit This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 27
  • Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    Let us take you on a journey through traditional raw preparations of locally-caught seafood. One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies and herbs. Another recipe is from the coast of Spain: fresh fish with lemon, olive oil and fresh herbs. And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice. Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally. Mediterranean-inspired Ceviche Peruvian-inspired Ceviche Hawaiian-inspired Poke While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Aug 28
  • Cancelled -- Market Test KITCHEN: Demo + Tasting

    Aug 30 12-1PM This event has been cancelled.

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public.

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics.

    Please RSVP so we can have enough food for everyone!

    Cancelled -- Market Test KITCHEN: Demo + Tasting

    This event has been cancelled. Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Aug 30
  • Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We'll send you home with the pasta you’ve created (about a pound). Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Saturday, July 13 from 10:00-11:30 am Saturday, August 3 from 10:00-11:30 am Saturday, August 17 from 10:00-11:30 am Saturday, August 24 from 10:00-11:30 am Saturday, August 31 from 10:00-11:30 am Saturday, September 14 from 10:00-11:30 am Saturday, September 28 from 10:00-11:30 am Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee - both adults and kids require a ticket for entry. Members must bring their current member card and number. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Aug 31
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Summer in New England Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals. This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, July 23 from 6:00-8:00 pm | Menu #1 Tuesday, July 30 from 6:00-8:00 pm | Menu #1 Tuesday, August 13 from 6:00-8:00 pm | Menu #1 Tuesday, August 27 from 6:00-8:00 pm | Menu #1 Tuesday, September 3 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 10 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 17 from 6:00 - 8:00 pm | Menu #2 Tuesday, September 24 from 6:00 - 8:00 pm | Menu #2 Menu #1 - Early Summer Farm-fresh tomato and melon salad with basil oil Chestnut Farms lamb burger with spicy cucumber relish Berry clafouti with whipped cream This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.   Menu #2 - Late Summer Heirloom tomato salad with burrata cheese Pan-seared striped bass from Red's Best with summer succotash Bread pudding with summer fruit This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Sep 3
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Sep 6
  • Spirits-infused Truffle Making Workshop: Taza Chocolate and Caledonia Spirits

    Local Booze + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Vermont. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Caledonia Spirits for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Caledonia to lead the group through a spirits and chocolate tasting & pairing class with three different spirits and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Caledonia Spirits. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Caledonia Spirits. You will dip your dozen truffles into three-four different toppings and take them home in a box - to either share or horde. Tasting will include Caledonia Spirits Barr Hill Gin, Barr Hill Reserve Tom Cat Gin, and Barr Hill Vodka, and three Taza Chocolate flavors paired perfectly with the three spirits. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Caledonia Spirits Caledonia craft distillery is located in Caledonia County, Vermont and inspired by the views from atop the Barr Hill Nature Preserve. The company was founded on a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials. After 48 years keeping bees and selling honey, Todd Hardie decides he'd like to bring raw honey into distillation. In Caledonia Spirits' first year in business, they sold 235 cases of Barr Hill Gin and Barr Hill Vodka. Caledonia Spirits sees the excitement over their honey inspired gin and vodka, and the demand is booming. The company runs nearly 450 gin distillations in the year in attempt to keep up with overwhelming demand. Check out their website for more information: https://caledoniaspirits.com/

    Sep 6
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    Sep 6
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Wednesday, May 8 from 6:00-7:30 pm Friday, May 17 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm Friday, July 12 from 6:00-7:30 pm Saturday, August 10 from 5:00-6:30 pm Saturday, September 7 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Sep 7
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Saturday, July 13 from 1:00-3:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 11 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, August 25 from 4:00 - 6:00 pm Sunday, September 1 from  4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 15 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Sep 8
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am Sunday, July 14 from 10:00-11:00 am Sunday, August 11 from 10:00-11:00 am Sunday, September 8 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Sep 8
  • The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    In this fun, hands on cooking class, chef Shailini Sisodia will teach attendees how to create the popular Nepali dumplings, known as "Momos". Students will learn how to make two momo fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Shailini will then share tips for filling and shaping momos the traditional way, using both store bought and home made wrappers. The momos, steamed to perfection, are then eaten with a generous dollop of "Golbeda ko achaar" ( tomato pickle) on top. Enjoy working alongside classmates to perfect your momo making skills, plus learn techniques for making the tomato pickle from scratch! While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chestnut Farms turkey and scallion dumplings with Nepali spices and herbs Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Handmade Tomato Achaar sauce Dates: Sunday, September 8 from 1:00-3:00 pm Saturday September 28 from 1:00-3:00 pm Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Shailini Sisodia Shailini Sisodia was born in Kathmandu, Nepal, and with her father being a well-known UN diplomat, the family lived all over the world. Massachusetts, however, has now been her home for the past few decades. A life long educator, Shailini taught at both Boston University and Northeastern University earlier in her career, and while she enjo